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Topic: Chicken Fried Steak (Read 1886 times)

Here is a recipe we found in a 1983 cookbook, 'The Flavors of America' published by Current.

Over the years we have made adjustments. The adjustments are shown in parentheses.

CHICKEN-FRIED STEAK. Makes 4 servings.

1 lb. 1/2 inch thick beef top round steak. (We substitute good quality cube steaks)Trim excess fat from meat and place on a piece of wax paper. Pound with a mallet until meat is about 1/4 inch thick. cut into serving-size pieces.

1/3 cup all-purpose flour1 tsp. Salt1/4 tsp. Black pepper(we like things a bit spicier so we add a good shot of cayenne to the mixture)Rub mixture into both sides of the meat.

1 egg1 tbsp milk. In a shallow dish lightly beat egg and milk. Dip floured meat into mixture then back into seasoned flour.Place meat on a wire rack to dry for about 10 minutes.

3 tbsp of vegetable oil.In a heavy skillet sauté meat until browned. Transfer meat to a platter and keep warm.

2 tbsp butter or margarine.2 tbsp all purpose flour (We use seasoned flour from the original dredging for this)2 Cups milk.2 tsp beef bouillon granules (We prefer chicken bouillon for a lighter flavor. Please note that liquid bouillon does not work well in this recipe)Wipe browned bits from skillet and wipe with a paper towel. Melt butter or margarine over medium heat. Stir in flourCook and stir 1 minute or until browned. Add milk, bouillon and pepper.Bring to a boil and cook until thickened to taste.Adjust seasoning, pour gravy into a boat and serve with mashed potatoes.

(We prefer our mashed potatoes with a good dash of horseradish)

We also serve this dish with a simple vegetable such as steamed green beans or

You'll need more flour and probably double the egg/milk mixture (you could also stretch it with 2 eggs and more than 2TB milk) but have you tried double dipping? Pound meat, then dip in the egg first, then flour, egg again, then flour again? So: Pound, Egg, Flour, Egg, Flour, dry on rack?